Hershey Pie
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Hershey pie is an easy no bake chocolate pie made with Oreo cookies, Hershey’s milk chocolate bars, and Cool Whip. Four ingredients, no oven, and only about 15 minutes of prep. The filling sets up light and creamy in a rich Oreo crust.
If you are looking for the best no bake chocolate pie, this recipe is it. Cold, fluffy, and made with real melted chocolate instead of pudding mix.
That’s how it earned a spot next to the other no bake pies I keep in rotation. If you like this one, try my Oreo Peanut Butter Pie or Grasshopper Pie next, and there are plenty more in my collection of no bake pies.
Make it the night before and it slices clean the next day. That makes it great for parties, holidays, and any dinner where you want dessert done before anyone shows up.
Why You’ll Love This Chocolate Pie
- Only 4 ingredients. Oreos, butter, Hershey’s bars, and Cool Whip. That is the whole grocery list.
- No bake. Doesn’t heat up your kitchen.
- Made ahead. It has to chill anyway, so the night-before version is the good version.
- Great for potlucks. It travels well and feeds eight.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Oreo cookies and butter – For the chocolate crust. Use the whole cookie, cream filling and all.
- Hershey’s milk chocolate bars – Six standard size Hershey bars, 1.55 oz bars each.
- Cool Whip – One 8 oz tub, thawed. If you would rather use homemade, use my recipe for homemade cool whip as it is stabilized and holds up better over time.
- Extra whipped topping and chocolate – Optional toppings. A few piped dollops, chopped Hershey’s pieces, and chocolate shavings.
Pro Tip:
A 9 inch ready made chocolate cookie crust (Oreo or Keebler) works as a shortcut. I have had a hard time finding them at my store lately, so the homemade crust below is the version I count on.
How to Make Hershey Pie
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Add the Oreos to a food processor and run until you have fine crumbs.
Step 2: Stir the crumbs together with the melted butter, then press firmly into the bottom and up the sides of a 9 inch pie plate. I like to use the flat bottom of a measuring cup to help pack it down. Freeze the crust while you make the filling.
Step 3: Melt the chocolate bars in the microwave at 50% power for 1 minute, then stir. Keep going in 20 second bursts, stirring well between each one, until it is melted and smooth.
Step 4: Let the melted chocolate cool for 3 minutes. Do not skip this. Chocolate that is still warm will melt the whipped topping and leave you with a soupy filling that never firms up.
Step 5: Fold the thawed Cool Whip into the chocolate. Fold, do not stir, so the filling stays fluffy.
Step 6: Spoon the filling into the chilled crust and smooth the top with a spatula.
Step 7: Cover and refrigerate for at least 3 hours, or overnight.
Step 8: If desired, top with Cool Whip, Hershey’s pieces, and/or chocolate shavings before serving.
Storage
Refrigerator. Keep it covered for up to 4 days. The crust softens a little each day, so the first two or three are the best ones.
Freezer. Wrap the whole pie or individual slices well and freeze for up to 1 month. Thaw in the fridge for a few hours before serving.
Tips for the Best Hershey’s Pie
- Go finer on the crumbs than you think you need to. A food processor gets there in about 30 seconds. If you are crushing by hand in a zip-top bag, keep going past the point where it looks done.
- Melt at 50% power. Full power scorches milk chocolate quickly, and once it seizes there is no bringing it back.
- Thaw the Cool Whip in the fridge, not on the counter. It folds in smoother and will not weep into the filling later.
- Chill overnight if you have the time. Three hours gets it firm enough to eat. Overnight gets you a slice that holds its shape on the plate.
Additions and Variations to Try
- Dark chocolate. Swap in Hershey’s Special Dark bars for a pie that is not as sweet. Same weight, same method.
- Cookies in the filling. Fold a handful of chopped Oreos into the chocolate for texture, along the lines of my Oreo fluff.
- Mini pies. Divide the crust and filling between a lined muffin tin for individual servings.
- Frozen Hershey Pie. A frozen slice tastes a lot like ice cream pie, which is not a bad way to serve it in the summer.
More No Bake Pies
- No-Bake Peanut Butter Pie
- Root Beer Float Pie
- Banana Pudding Pie
- No Bake Kool Aid Pie
- No Bake Pumpkin Pie
Hershey Pie
Ingredients
- 25 Oreo cookies
- 5 Tbsp butter, melted
- 6 (1.55 oz) bars Hershey's milk chocolate
- 8 oz Cool Whip, thawed
- extra whipped topping and chocolate, for garnish (optional)
Instructions
- Add the Oreos to a food processor and process to fine crumbs.
- Mix the crumbs with the melted butter and press firmly into the bottom and sides of a 9 inch pie plate. Place in the freezer to set while you prepare the filling.
- Melt the chocolate in the microwave at 50% power for 1 minute. Stir. Return to the microwave in 20 second intervals, stirring between each, until melted and smooth. Let cool for 3 minutes.
- Fold the whipped topping into the melted chocolate until no streaks remain.
- Spoon into the crust and smooth the top with a spatula.
- Cover and refrigerate for 3 hours or until firm. Overnight is recommended.
- Garnish with additional whipped topping, chocolate pieces, and chocolate shavings before serving, if desired.
Notes
Nutrition
Did You Make This Recipe?
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